Deep Sea Mold

• 4 envelopes Knox gelatine
• 2 c. cold water
• 2 c. sour cream
• 2 c. salad dressing or mayonnaise
• 2 tsp. dill weed
• 1 1/2 tsp. salt
• 1/3 c. lemon juice
• 2 tsp. Worcestershire sauce
• 1 tsp. onion, minced
• 1/4 tsp. Tabasco sauce
• 4 cans tuna (6 1/2 to 7 oz.), drained, rinsed and flaked
• 2 1/2 c. shrimp, cooked and finely diced
• 1 1/2 c. celery, chopped
• 1/2 c. green pepper, chopped
• 1/4 c. diced pimento

1. Sprinkle gelatine over water in saucepan.
2. Place over low heat; stir constantly until gelatine dissolves (3 to 5 minutes).
3. Remove from heat; cool.
4. Combine sour cream and salad dressing; stir in dill, salt, lemon juice, Worcestershire sauce, onion and Tabasco. Blend in cooled gelatine mixture.
5. Stir in remaining ingredients. Turn into 12-cup mold.
6. Chill until firm.
7. Serves 12.

gelatine, cold water, sour cream, salad dressing, dill weed, salt, lemon juice, worcestershire sauce, onion, tabasco sauce, tuna, shrimp, celery, green pepper, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301261 (may not work)